Amazing slow cooker chocolate cake
This incredibly moist chocolate cake is delicious and simple to make! Serve warm, topped with vanilla ice cream.
Ingredients
Serves: 12
- 400g caster sugar
- 225g plain flour
- 65g cocoa powder
- 1 1/2 teaspoons bicarbonate of soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 240ml milk
- 120ml vegetable oil
- 2 teaspoons vanilla extract
- 240ml boiling water
Method
Prep:20min ›
Cook:3hr ›
Extra time:30min resting ›
Ready in:3hr50min
- Spray the bowl of a large slow cooker with cooking spray.
- In a medium bowl, whisk the sugar, flour, cocoa, bicarbonate of soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
- Pour the cake mixture into the prepared slow cooker.
- Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the bowl, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.
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Reviews & ratings
Average global rating:
(320)
Reviews in English (274)
Cooking it on low for 4 hours did nothing...was a molten mess! So I blasted it on high for another 2 hours and that cooked it although a lot had stuck to the slow cooker! I had to spoon it out into cupcake cases as I'm taking it to work for Macmillan Coffee Morning...didn't spoon out very well. Oddly black as well which made me laugh a lot...looks like goth cake! See what it's like after a night in the fridge. I like the flavour - 12 Oct 2017
Absolutely gorgeous. Deep chocolate flavour and so so moist. Followed the recipe and instructions exactly although I reduced the sugar to 300g as 400g seemed like a huge amount. It was delicious and definitely still sweet enough. May reduce it even more next time especially if served with ice cream. - 12 Sep 2017
This cake was absolutely fantastic & we are VERY VERY PICKY. I made it when there were NO reviews at all last week. I'm glad I did. In fact, it was soo good we made it a 2nd time 3 days later when the first cake ran out. I am a closet gourmet chef & only eat desert usually if I make it (don't waste time eating store bought sweets). I'm not a cake fanatic, but this one yum. This took 3 hours like it says & turn off & leave for 30 more minutes -- I made it exactly according to the recipe -- we serve it on a plate with a side of ice cream (butter pecan is good or mint chocolate chip) & drizzle chocolate sauce (just a smidge) on top of ice cream & cake & top w/ whipped cream (can is good for this). I've made this twice & plan to make it a 3rd time any day. Tastes like devil's food. Smells soo good cooking. Don't heat it up in the microwave fyi or you may dry it out. Leftovers stay well for a few days w/plastic wrap atop & left in crockpot w/lid on if you like unplugged of course. I'm not sure why people are saying rubbery, tasteless. because that's furthest from the truth for us. Maybe they used Canola oil - u Have to use a heavier oil - like vegetable oil. I used Crisco veg. oil) I have a large oval Rival pot. I am searching for great recipes for my crock pot cookbook as I've found a lot of crock pot recipes are awful. This one is a keeper. Just like the italian sandwiches on this site for the crock pot. yum I've passed this recipe off already. - 04 Feb 2012 (Review from Allrecipes US | Canada)